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The Vedic Detox Bundle

The Vedic Detox Bundle

· By Laroot World INC

April 7th Menu

The Laroot World detoxifying bundle is a holistic way to nurture recovery from an inflammatory lifestyle. Our soups, stews, broths, teas, and light dishes will restore your body and mind to its optimal functionality. Working with our TCM and Ayurvedic medical advisors, we have designed a three-day reset program that does not limit beautiful and abundant daily meals while supporting the body’s natural ability to detoxify and heal.

Monday's Menu

Morning & Breakfast : 
Ama Broth & Ayurvedic Breakfast
Ayurvedic Breakfast

Parts included: 

  1. Ayurvedic Breakfast

Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.

Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day!

Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon

Afternoon & Lunch:

Smoked Turkey Broth & The Nowruz Ash

Nowruz Ash

Parts included: 

  1. Nowruz Ash
  2. Gluten-Free Bread

Preparation: In a small pot heat for 3–4 minutes over medium heat or microwave for 1–2  minutes. Enjoy with the gluten-free bread.

Āsh means "thick soup" in Iranian languages and is traditionally eaten on Nowruz, the Persian New Year. Our take on this heart-healthy dish is gluten- and dairy-free and features a variety of beans and green lentils for an excellent source of protein, fiber, and B vitamins. The spinach and herb mix further enhances this dish's rich mineral and phytochemical profile, providing powerful immune-boosting and anti-inflammatory health benefits.

Ingredients: Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chickpeas, Lentils, Gluten Free Bread (seeded) (Water, Potato starch, Tapioca Starch, Potato starch, Grains & Seeds mix (Chia, Ground Flax, Pumpkin seeds, Sunflower seeds, Millet), Soybean oil, Soy flour, Yeast, Tapioca starch, Sugar, Salt, Xanthan gum, corn starch, Cellulose fibers, Guar gum, Baking soda, Lactic acid), Spinach, Spring Onions, Onions, Parsley, Dill weed, Mint Leaf, Extra Virgin Olive Oil, Garlic, Kosher Salt, Black Pepper, Turmeric

Evening & Dinner:

Bone Broth & The Tom Khan
The Tom Khan
Parts Included: 
1. Coconut Soup
2. Thai Red Rice 
3. Herb Table Salad
Pour the soup and rice into a medium pot and simmer for 4 minutes or microwave place both containers for 2 – 3 minutes. Garnish with the table salad and a squeeze of lime.
Our creamy tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a Southeast Asian soup. The original Thai recipe was first published in 1890, and was made with young galangal, duck, and a chili jam relish. As French Indochina expanded over the course of the Franco–Siamese War, the recipe fused with bordering Lao cuisine to create the soup we know today: sweet-and-sour, hot and seasoned with fresh herbs. Our chicken-and-vegetable version is lean and nutritious, yet no less complex. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while rich coconut milk turns the soup into a satisfying hug.
Ingredients: (Soup) Coconut milk, vegetable stock, galangal, kefir lime leaf, onion, garlic, ginger, scallion, fresno pepper, red bell pepper, beech mushroom, tamari, rice wine vinegar, braised chicken, (Rice) Thai red rice, vegetable stock, kosher salt, lemongrass, (Herb Table Salad) Thai basil, cilantro, parsley, mint whole leaves, cucumber, lime vinaigrette

 

Tuesday's Menu

Morning & Breakfast: 

Wakame Broth & Kate Meshi
Kate Meshi

Parts included: 

  1. Kate Meshi
  2. Seaweed Salad

Heat in a 300-degree oven for 10 minutes or microwave for 2 minutes.

Loosely translated as "supplemented rice," katemeshi is a humble Japanese dish that was developed to enhance rice—for centuries a precious commodity—during times of food scarcity. Laroot's vegan take on katemeshi mingles sticky, vaguely sweet sushi rice with abura-age (slices of fried tofu) for protein and energy, burdock root for blood purification, carrot for vitamin A, daikon for vitamin C, and mushrooms for selenium.

Ingredients: sushi rice, aburagag, burdock root, carrot, daikon, mushoom, wakame, pickled cucumber, pickled eggplant, rice wine vinegar, chili oil, sesame seed, sesame oil

Afternoon & Lunch: 

Roasted Chicken Broth & Olla Podrida

Olla Podrida

Parts included:

  1. Olla Podrida
  2. Tomato and Pepper Salad

Preparation:  Heat over medium heat for 4 – 5 minutes or in the microwave for 1 – 2 minutes. Serve with the side salad and enjoy!

Rooted in medieval Spanish history, Olla Podrida remains a symbol of community, bringing families together around the table. Laroot version embraces a lighter approach with chicken breast (a warming protein in TCM) and chicken chorizo in place of traditional ingredients like pig’s ear, pork ribs, and sausages. A melody of kidney beans, chickpeas, potatoes, savoy cabbage, leeks, and tomatoes pays homage to this soup's roots. The flavors remain hearty and rich, infused with garlic, celery, onions, olive oil, and warming spices like thyme, coriander, saffron, and bay leaf.

Evening & Dinner:

Daikon Broth & TCM Soup

Parts included:

  1. Chinese Herbal Soup
  2. Goji-Berry Garnish
  3. Long Grain Jasmine Rice

Preparation: Heat in the pot for five minutes until simmering or microwave for 2 - 3 minutes. Finish with the goji-berry garnish. The rice should be microwaved for 1 – 2 minutes. 

This recipe draws from remedies of Traditional Chinese Medicine that are highly healing and detoxifying. Goji berries nourish and tonify the liver and kidney & improve immunity due to their antioxidant properties. The Chinese yam balances yin energy, regulates blood sugar levels, and can improve digestive health. And Chinese herbs like ginseng balance hormones and nourish the blood. 

Wednesday's Menu

Morning & Breakfast : 

Ama Broth & Ayurvedic Breakfast
Ayurvedic Breakfast

Parts included: 

  1. Ayurvedic Breakfast

Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.

Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day.

Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon

Afternoon & Lunch: 

Mushroom Broth & Ajiaco Columbiano
Ajiaco Colombiano

Parts included: 

1. Chicken or Herb and Potato Soup

2. Capers

3. Crema (depending on dietary preference)

In a pot, heat the soup for 5 minutes until simmering or microwave for 2 – 4 minutes. Top with the capers and crema

The origins of this dish are heavily debated between Colombia, Peru, and Cuba, but we discovered it through a friend from Bogota who swears by it as a cure-all. A satiating chicken stew full of vitamins, minerals, protein, and antioxidants makes it a dish that strengthens the immune system and aids in disease prevention. The main event here is Guascas, a plant that grows in the Andes Mountains of Colombia and is referred to as the 'gallant soldier' in English-speaking countries. It adds such a distinct herbaceous flavor unique to Ajiaco.

Ingredients: Potatoes, Corn, Spinach, Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chicken, Creme Fraiche, Onions, Spring Onions, Garlic, Kosher Salt, Capers, Oregano, Black Pepper

 

Evening & Dinner:

Bone Broth & Mali Mafe


Monday Dinner

Mali Mafe & Black Eyed Peas

Parts Included: 
1. Vegetable Stew,
2. Black-Eyed Pea Salad
3. Millet Couscous
Pour the stew and couscous into a medium pot and simmer for 3 – 4 minutes, stirring occasionally or place both containers in the microwave and heat for 2 – 3 minutes. Enjoy with the black eyed peas.
Originally made with groundnuts, mafé is a traditional West African stew that was developed in Mali and spread to Senegal and Gambia during the colonial period. Laroot’s version fuses immunosupportive spices and herbs with French tomato, carrot, and cabbage. Its nutty creaminess derives from sunflower-seed butter—nonallergenic, and high in protein and omega-3s—instead of peanut. An herbaceous side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.
Ingredients: (Stew) fresh tomato, vegetable stock, onion, ginger, garlic, thyme, cabbage, carrot, rutabaga, sunflower seed butter chili flake, paprika, ground black pepper, kosher salt, parsley, (Millet Couscous) vegetable stock, salt, Senegalese spice garnish: roasted okra: palm fruit oil, kosher salt (Black Eyed Pea Salad) Black eyed peas, vegetable stock, salt, thyme, bay leaf Tomato, shallot, parsley, chives, scallion, cilantro, jalapeño, lemon juice, olive oil, salt

 

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The Vedic Detox Bundle